Restaurant FAQs
and practical resources

You’re selling a lot, but making little.
If you don’t control the cost of what you buy, the margin of what you sell, and the hours you pay, your business could be leaking money without you even noticing.

Start by looking at what percentage of your revenue goes to the kitchen (food and drinks), staff (wages), energy costs (electricity, water and gas), and fixed or indirect expenses (rent, depreciation, taxes, leasing, insurance, etc.).
Divide each cost category by your total revenue to get the ratio. This is the foundation of economic control in a restaurant. That’s how you’ll know where the problem lies: in management, cost structure, or sales level.

👉 Want to check it out? Go back to question 2 of this FAQ block for restaurants.
And if you don’t find your answer there, that’s the clearest and most irrefutable reason to hire the first phase of Sistemics2

If you’re only left with just enough to pay VAT, you’ve got a problem.
A profitable restaurant generates enough margin to cover everything and still keep at least 10–15% net profit.
We always talk in percentages, not absolute numbers, because everything depends on your revenue volume.
Some restaurants reach a 20% margin, but aim for 10% as your starting goal and grow from there.

Do the math: revenue – purchases – salaries – rent and utilities. Anything left?
If not, the business might be poorly structured. This analysis is part of your restaurant’s financial health.

👉 Check question 1 in this FAQ block for restaurants.
If there’s not enough money left, read the first, second and third articles where I talk about how to lower costs.

Weekly management control is your insurance as a business owner. Here’s what to check:

• Actual cash: every week, review what came in and what went out. Not just what the POS says—check the real money.
• Purchases and stock: look at what was bought, how much was spent, and whether it matched your needs. If you’ve got more goods than sales, you’re sitting on **dead stock**.
• Staff: count the hours worked and compare them to the revenue. Too many hours for too little income = guaranteed problem.
• Payments and forecast: what do you still have to pay this week? Do you have enough cash to cover it?
• Cash flow: it’s your business’s breathing. If you don’t breathe, you collapse.

All of this is part of a solid economic control plan for restaurants.

👉 Also check question 4 to keep your food cost under control.

Calculate it using this formula: (Opening stock + Purchases – Closing stock) / Revenue. This gives you the percentage of your income spent on food, which is one of the key profitability indicators.

Check your inventory at the beginning and end of each week. Record everything you purchase. Make sure what comes in goes out sold—and doesn’t just vanish.
Your restaurant’s food cost reveals whether you’re pricing correctly, overbuying, or wasting product.

Doing this regularly shows you where your money is going and helps you make clear, data-driven decisions. Want to know if your margin is healthy?

👉 Check question 5 in this block and read the article about the importance of dish costing—these are common doubts in the restaurant world.

Calculate the real cost of the dish: ingredients (including waste) and kitchen time converted into money. This cost should represent between 25% and 30% of the selling price.

That leaves you with a gross margin of 70–75%, which must cover staff, fixed expenses, and net profit.
If a dish exceeds that percentage, it’s eating into your margin.

This calculation is part of your per-dish profitability control and helps you decide which items to keep on the menu and which to review.

👉 Want to dig deeper? Go back to question 4.
Read the article on how to classify your dishes and understand their margins—these are common questions in the restaurant business.

A useful costing sheet tells you exactly how much it costs to prepare a dish. It’s a tool for real decision-making: it shows you whether a dish is worth serving or silently eating away your profit.

Do it like this:

• Ingredients per portion and units of measure
• Price per kg/unit and cost per portion
• Gross weight, waste, and net weight
• Total dish cost and number of portions
• Calculate the food cost (% over the selling price)
• Add the commercial margin with and without VAT

With this data, you’ll clearly see which dishes are profitable and which ones are draining your money without warning.

👉 Curious to dig deeper? I’ve got a special costing course just for you: sign up here!!

A well-made technical sheet should include:

• Photo of the finished dish (so it’s clear how it should look)
• Ingredients, quantities, and trimming/waste
• Preparation time and critical control points
• Present allergens
• Necessary utensils
• Plating order and final assembly

With this, you’re standardising production, avoiding mistakes, and improving performance. Without a sheet, every cook improvises. With technical sheets, your kitchen follows a method.
If you’re unsure how to create sheets and operating protocols, you need Sistemics2 to guide you through the second phase of the ICS2 method — ideal for solving common issues in hospitality.

Do it in 3 clear steps:

1. Write down the time each task and prep takes (production, cooking, reheating, and plating) and who does it.
2. Calculate the hourly cost of the staff involved and apply it to each task.
3. Add this value to the dish’s cost breakdown to get the real cost of the dish.

Now you’ve got a reliable figure. And if it seems expensive… maybe that dish can’t afford to be on the menu without reviewing its timing, technique, or price.

👉 Want to see how it impacts your margin? Check question 6 in this FAQ block for restaurants.

Because the human brain forgets — but a checklist doesn’t.
With a clear list before each service, you know what needs to be prepped, who does it, and how it should look. No arguments, no excuses.

Include: basic preps, quantities per service and mise en place, production times, and task order. This helps you optimize time, avoid duplications, and start service with a clear head.

👉 Don’t know how to build checklists and operating protocols? You need Sistemics2 to guide you through the second phase of its ICS2 method.

A kitchen runs on its own when you don’t need to shout every day.
That happens when you have clear SOPs (Standard Operating Procedures) that everyone understands and follows.

Here are the must-haves:

• Technical sheet for every dish
• Production and cleaning checklists
• Storage and ordering protocols
• HACCP control routines

With these standards in place, you reduce mistakes, train staff faster, and can actually disconnect without everything falling apart in your absence.
Or do you not value your time?

1. Do an internal audit. Check all critical points (HACCP), cleaning routines, temperatures, allergens, and traceability.
2. Keep documentation up to date. Cleaning logs, staff training records, and control sheets must be accessible at all times.
3. Train your team. One talk isn’t enough. Reinforce habits and review protocols regularly.

Complying with hygiene regulations isn’t just about avoiding fines — it’s about protecting your customers’ health and your business.
Need personalised advice? Get in touch!!

1. Set clear standards. Use examples to show what needs to be done, how, and when. Don’t assume they already know.
2. Assign responsibility. Every area needs someone in charge. If it’s everyone’s job, it ends up being no one’s.
3. Follow up consistently. Check daily, at the start of each shift. Reinforce when it’s done well, correct when needed.

Hygiene habits are part of culture. They’re built through repetition, example, and constant follow-up.
Want us to do an audit and train your team on hygiene essentials?
Book an appointment!

1. Use colour coding. Knife handles, chopping boards, bins, and trays should be colour-coded by food type.
2. Assign zones and responsibilities. When everyone knows what to do and where to do it, mistakes drop.
3. Work in clear processes. Follow a step-by-step sequence so foods don’t cross paths and nothing gets skipped.

1. Log the case in detail. Date, time, suspected dish, symptoms, who attended the client, and what actions were taken.
2. Review the dish’s traceability. Check delivery notes, technical sheets, and temperature records from that day.
3. Identify the possible product. Isolate the batch and all related ingredients — and stop serving them immediately.
4. Communicate with empathy. Reach out to the customer, stay calm and available. Offer reassurance, not excuses.

A single case doesn’t have to be a disaster — but only if you show control, traceability, and the right attitude.

1. Don’t get defensive — listen. Write down everything they say and ask for clarification if needed.
2. Act quickly. Prioritise the most serious issues and fix them before a sanction arrives.
3. Get professional support. An external audit or team training can make all the difference.

A negative inspection is a chance to improve.
Burying your head will only make the problem worse.

1. Calculate your average ticket accurately. Divide total revenue by the number of diners. This figure should be above your break-even point — calculated by dividing total costs by the number of covers.
2. Review the margin per dish. Selling a lot means nothing if your best-sellers leave the smallest profit.
3. Monitor turnover. If you have lots of tables but service is rushed or lacks desserts and drinks, your performance is low.

Optimise your sales by reviewing average ticket, dish margin, and table turnover.
Check Block 2 as well to keep your costing and production under control.

1. Train your team in emotional sales. When they know what each dish offers and what moves the client, they can suggest with purpose.
2. Use open-ended questions. “Fancy something fresh to start?” creates a conversation, not pressure.
3. Let the product shine. A dish with aroma, a well-served glass, or a good story does the selling for you.

Selling more is the result of creating an experience.
The goal isn’t to push dishes — it’s to spark the desire to order them.

1. Analyse your PMO and PMD. Are your Optimal Average Ticket and Real Average Ticket aligned?
2. Offer linked suggestions. Someone ordering rice might enjoy a chilled white wine. A guest choosing a menu with extras may want a special dessert too.
3. Use visual selling. A blackboard with specials or a standout dish crossing the dining room can spark desire.

Increasing average ticket is strategy — not pressure.
Read this article about boosting your average ticket

1. Place dishes strategically. The first and last items in each section get more attention — that’s where your most profitable dishes should go.
2. A shorter menu sells more. Cut similar options and avoid overwhelming the guest. Less choice, quicker decisions.
3. Highlight what you want to sell. Use a box, an icon, or a tempting description. Make your high-margin dishes stand out.
4. Add emotional value. A dish with a story, origin, or personal touch connects with people and sticks in their memory.
5. Update it seasonally. Working with seasonal products boosts margin and sends a message of freshness.

Your menu isn’t just a list — it’s your best salesperson.
Want to go deeper? Our Phase 1 is your smartest move to make your business more profitable.

1. Collect their data. Without contact, there’s no follow-up. Note emails or special preferences.
2. Surprise them after the visit. A message a couple of days later builds more loyalty than a physical card.
3. Give them reasons to come back. An exclusive tasting, an off-menu dish, or a special-date offer.

Loyal customers don’t just appear — they’re nurtured with consistency and care.